Egg Free Test

Egg Free Test is a Lateral Flow test that determines egg protein in food products, cip solutions and working surfaces.

GENERAL INFORMATION:Egg allergy is the second most common food allergy in infants and young children. Most of the allergenic egg proteins are found in egg white. Ovalbumin (OVA) is the most abundant protein in hen’s egg white, however ovomucoid (OVM) has been shown to be the dominant allergen in egg. When adults or children suffering from egg allergy consume egg proteins, an adverse reaction of immunological nature is induced, leading to the production of Immunoglobulins E (IgE), which travel to cells and cause an allergic reaction. Egg allergy symptoms usually occur a few minutes to a few hours after eating eggs or foods containing eggs, and include skin rashes, hives, nasal congestion, and vomiting or other digestive problems. Sometimes anaphylactic shock might occur. For this reason, it is of high importance to detect the presence of egg in food products labeled as egg-free.

KIT CHARACTERISTICS:
-Lateral flow test in cassette format available in 10 or 30 tests
-Qualitative and quantitative interpretation of results
-No risk of a false negative result, due to overload, with the presence of a third (Hook) line
-Limit of detection (LOD): 1.0ppm
-Limit of quantification (LOQ): 2.0ppm
-Calibration range: 2.0-128ppm
-Low Procedure time: 5 mins
-High Specificity and Sensitivity
-Broad range of validated matrices
-Shelf Life: 12 months | Storage 4-30°C